Like with anything, there are trends in food. If you're like me and you're a slave to cookery reality shows (MasterChef, Hell's Kitchen & a classic Nigella or Barefoot Contessa) then you're aware of this. Food trends, like the eternally youthful, follow the seasons. When its time to brace for the chill of winter, you're likely to see rustic ingredients lining the benches of TV's greatest chefs. Usually misshapen, colorful squashes and root vegetables or earthy, spices like nutmeg.
I first came across samphire, I am thrilled to say, unexpectedly in Asda (Walmart). Wandering through the produce aisle, I saw it. It was displayed in the refrigerated section with sugar snap peas and other waxy green beans. Without hesitation, I plucked up a pack and tossed it into the shopping cart. "We have to try this," I said to my boyfriend who stared at this odd spindly mass of sea fringe. Long since having relented to my adventures in cooking, he shrugged and made no comment.
A few days later and after brief research into the tasty sea treat, it boiled in a pot of slightly salted water on my stove, waiting to be paired with a salad of pan-fried prawns and mushrooms (cooked in groundnut oil) and boiled baby potatoes smattered with sea salt and dill.
I'm looking forward to trying it with some scallops and a red wine jus ... alas, that dish will have to wait until this pregnancy is over.